Caramelized Onion Hummus
Take your buddha bowls, snacks, and veggie platters to the next level with the addition of this delicious Caramelized Onion Hummus. Bursting with sweet onion flavor, and surprisingly easy to make, it adds a whole new dimension to this staple vegan dip.
Caramelized onion hummus is definitely one of my go-to hummus recipes and for good reason! It’s got that irresistible flavor combination of sweet and sour – perfect for anyone who typically enjoys sweet and sour food, and is also ultra-creamy.
The garlic and lemon juice added to this sweet onion hummus gives this dip another depth of flavor that’ll have you coming back for more. But besides all that, it’s a super healthy, vegan-friendly, gluten-free, and dairy-free hummus recipe that will soon be the star of any snack board or entree.
Serve this caramelized onion hummus with your favorite low-carb veggies or pieces of crusty artisan bread.
What You’ll Need
- Olive oil
- Yellow onion
- Vegan Worcestershire sauce (fine to omit if you don’t have any)
- Lemon juice
- Canned chickpeas (3 cups of cooked chickpeas)
- Garlic
- Salt
- Tahini paste
Optional to speed the caramelization process: 2 tbsp brown sugar
To serve:
- Crackers
- Slices of bread
- Cucumber, carrot, or red bell pepper sticks
- Roasted cauliflower florets
How to Make Hummus with Caramelized Onions
Heat 3 tbsp olive oil in a skillet and add the onion.
Stir the onion in the pan over medium heat until it turns amber brown. This process will accelerate if you add 2 tbsp brown sugar (but it’s not required if you prefer sugar-free).
Place all ingredients, including most of the onion (leave aside a few pieces as garnish), in a blender or processor and process until smooth.
If the hummus is too thick, you can add a little more water, lemon juice, or olive oil. Adjust salt to taste.
Serve garnished with smoked paprika, sesame seeds, fresh parsley, ground cumin, caramelized onion, or kalamata olives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
How to Store Sweet Onion Hummus
While I always enjoy my sweet onion hummus as fresh as possible, any leftover roasted onion hummus can be stored in the refrigerator in an airtight container (or in the serving bowl with plastic wrap covering) for up to 3-4 days.
For this reason, this onion hummus recipe dip is great for making a day or two in advance. In fact, some say that it actually tastes the best after a day or two.
Can I Freeze Hummus with Onion
Yes! You may be happy to learn that this delicious vegan onion hummus recipe can be frozen for up to 3 months when stored in an airtight container. Thaw overnight in the refrigerator and give it a good stir before serving. If you feel like the hummus needs it, you could add a small amount of olive oil once thawed.
While there’s always going to be the possibility of ice crystals forming on the frozen hummus, if you’ve prepared and stored it correctly then you shouldn’t run into this problem.
What Does Roasted Onion Hummus Taste Like?
The combination of the caramelized onions together with traditional chickpea hummus produces a delicious sweet and sour flavor profile for this hummus recipe. It’s great for anyone who generally enjoys sweet and sour food!
Can I Make this Onion Hummus Recipe without a Food Processor?
Yes, you can. I love using my food processor for most dip recipes or whenever I want to achieve a smooth consistency but if you don’t own a food processor, you can definitely still make this sweet onion hummus by mixing by hand and using something like a potato masher.
You will end up with more texture to your dip if you make it without a food processor, but it’ll still be irresistibly delicious.
Is This Hummus With Caramelized Onion Recipe Low-Carb?
This really depends on how much-roasted onion hummus you plan on eating in one sitting. For example, 1 tablespoon of traditional chickpea-only hummus usually contains 2-3 grams of net carbs (total carbs minus fiber). You can see how this would easily add up quite quickly if you were snacking a lot on this hummus.
Depending on how much hummus you eat as well as your carb intake with other meals that day, this caramelized onion hummus could quite easily be factored into your overall carb limit for the day. Try to pair your hummus with low-carb vegetables such as sliced celery, sliced bell peppers, cauliflower florets, and sliced cucumber.
Tips for Making Hummus with Onion
- You can serve your hummus at room temperature or chilled – it’s completely based on personal preference.
- Easily double the ingredients of this hummus if you are catering to a larger crowd. This recipe makes 3 cups which will provide about 6 servings.
- Garnish your hummus with a sprinkling of caramelized onions, a sprinkle of smoked paprika, sesame seeds, fresh parsley, and ground cumin.
Other delicious vegan dips to try:
- Roasted Pumpkin Hummus
- Lebanese Baba Ganoush
- Vegan Cashew Queso
- Buffalo Jackfruit Dip
- Vegan Onion Chip Dip
Caramelized Onion Hummus
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion sliced thinly
- 1 tbsp vegan Worcestershire sauce you can omit this if you don’t have any
- 2 cans 15oz / 400g chickpeas, drained and rinsed
- 1 garlic clove
- 1/2 tsp salt
- 1/4 cup tahini paste
- 2 tbsp lemon juice
- 1/3 cup water
- Optional: 2 tbsp brown sugar
Instructions
- Heat 3 tbsp olive oil in a skillet and add the onion.
- Stir the onion in the pan over medium heat until it turns amber brown. This process will accelerate if you add 2 tbsp brown sugar (but it’s not required if you prefer sugar-free).
- Place all ingredients, including most of the onion (leave aside a few pieces as garnish), in a blender or processor and process until smooth.
- If the hummus is too thick, you can add a little more water, lemon juice, or olive oil. Adjust salt to taste.
- Serve garnished with smoked paprika, sesame seeds, fresh parsley, ground cumin, caramelized onion, or kalamata olives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
